Bourbon glazed catfish

South meets the South with bourbon-glazed catfish recipe

So you’ve taken advantage of Mr. Whiskers’ return to community fishing waters,  caught some line-ripping cats, and bragged to some buddies.

Good. Ready to cook ’em? (The catfish.)

Here’s an alcohol-infused creation to turn your community catfish into some fine Southern dining.

View a printable recipe

 

Fare Afield’s Bourbon-Glazed Catfish

By Johnathan O’Dell

Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes

  • Four 6-ounce catfish fillets
  • 1/4 cup cornmeal
  • 2 tablespoons Cajun seasoning
  • 1/2 cup vegetable oil
  • 4 tablespoons butter
  • 1/3 cup bourbon whiskey
  • 1/2 cup dark brown sugar

Directions:

  1. Place oil in a large skillet or sauté pan on medium heat. In a shallow dish, combine cornmeal and Cajun seasoning and mix well. Coat catfish fillets in seasoned cornmeal, shake off any excess and set aside.
  2. In a small saucepan, melt butter over medium heat. Add bourbon and brown sugar and stir until sugar has dissolved. Cook over medium heat for 5 minutes.
  3.  When the oil is hot, carefully add fillets and cook for 3 to 4 minutes or until done. Remove fillets to individual serving dishes, then spoon the bourbon glaze onto each fillet.

Originally published in the May-June 2015 issue of Arizona Wildlife Views magazine, this recipe was included in the “Drink With a Fish” article that was just awarded an Award of Merit in the Food Feature category from the International Regional Magazine Association.

Subscribe to Arizona Wildlife Views magazine online

 

Haven’t caught community catfish yet? See how to create community and catch some AZ catfish.

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